Most mothers start introducing complementary foods—or solid foods—to their infants after six months of age. Some mothers begin as early as the end of the fourth month, alongside breastfeeding, following recent pediatric and nutrition guidelines.
If vegetables are the first choice for your child, many infants initially refuse them. To address this, “Sayidaty & Your Child” spoke with pediatric nutrition and sleep consultant Dr. Sahab Tarzi, who shared 3 innovative and smart meals to offer infants who refuse vegetables after six months, as well as the reasons infants may reject certain foods.
Why Infants Refuse Vegetables on Their Own
1. Picky Eating
Some infants are naturally selective, eating only a few types of food or even just one type, regardless of its nutritional value. This behavior often begins around six months and can continue up to ten years, making it a challenging stage for mothers.
2. Lack of Vegetable Variety
Introduce vegetables from six months, as they are nutritional treasures rich in vitamins and minerals that boost the infant’s health and immunity. After six months, breast milk may lack iron, and infants can risk anemia. Dark leafy vegetables rich in iron help prevent symptoms such as loss of appetite, which can affect acceptance of new foods later.
3. Difficulty Chewing
Infants often prefer foods that are easy to swallow, like yogurt or milk. They resist foods that require effort to chew. As infants grow and learn to move food in their mouths and chew, they discover that yogurt is effortless to eat, so they may insist on it and refuse other foods.
4. No Added Salt
Most infants reject vegetables because no salt is added. Salt and sugar are prohibited before the age of one, as salt can harm the kidneys, which are still developing. Instead, consider adding natural sweetness through fruits to mashed vegetables to make them more appealing.
5 Creative Vegetable-Based Meals
1. Sweet Potato, Lentil & Pea Mash
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Boil peeled sweet potato, peas, and lentils.
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Mash together until smooth.
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Sweet potato adds natural sweetness, improving the taste of unsalted boiled vegetables and making them easier to swallow.
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This meal is suitable for older children as well.
2. Spinach, Carrot, Potato & Apple Mash
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Boil ½ medium carrot (diced), 35 g chopped spinach, 150 g potato, and ½ peeled apple in ~150 ml water.
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Add a small piece of unsalted butter and a drop of olive oil after cooking.
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Mash until smooth.
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Spinach is rich in iron, while apple adds natural sweetness, making the meal nutritious and palatable.
3. Carrot, Broccoli & Cheese Mash
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Boil 300 g peeled diced potatoes, 1 medium carrot sliced, and 75 g broccoli florets.
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Mash together with 15 g unsalted butter and 40 g shredded cheddar cheese.
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Broccoli is rich in vitamin C, beta-carotene, and lutein, supporting immunity, eye health, and protection against anemia.
4. Pumpkin & Salmon Mash
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Cook pumpkin and salmon until soft.
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Mash together, adding breast milk or formula to reach the desired consistency.
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Provides beta-carotene and omega-3 fatty acids.
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Do not add salt, sugar, or honey.
5. Chicken & Vegetable Soup Mash
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Boil vegetables like carrot, zucchini, potato, and artichoke with chicken breast.
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Blend together, add a small pinch of thyme, and serve.
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A complete meal rich in protein, vitamins, and minerals.
Tips for Moms
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Start vegetables early and offer a variety.
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Combine vegetables with naturally sweet foods like fruits or sweet potatoes.
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Make textures soft and easy to chew or swallow.
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Present meals creatively to encourage healthy eating habits and acceptance.
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